Chili Con Carne with Pinto Beans and Poblano Pepper
Prep Time 15 MIN
Cook Time 25 MIN
- 2 cans (398 mL each) Hunt’s Heirloom – Whole Tomatoes
- 2 tbsp (30 mL) canola oil
- 1 lb (500 g) lean ground beef
- 1/2 tsp (2 mL) each salt and pepper
- 1 onion, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) ancho chili powder
- 1 tsp (5 mL) each paprika, ground cumin and oregano
- 1 can (540 mL) pinto beans, drained and rinsed
- 1 tbsp (15 mL) Worcestershire sauce
- 1 tsp (5 mL) brown sugar
- 1/2 cup (125 mL) diced red pepper
- 1/4 cup (60 mL) diced red onion
- 1/4 cup (60 mL) loosely packed cilantro sprigs
- 1 cup (250 mL) shredded Tex-Mex cheese
- Lime wedges, for serving
- Heat oil in Dutch oven or large saucepan set over medium-high heat; cook beef, salt and pepper for about 5 minutes or until starting to brown. Stir in onion, poblano pepper, garlic, chili powder, paprika, cumin and oregano; cook for about 2 minutes or until onion starts to soften.
- Stir in tomatoes, beans, Worcestershire sauce and brown sugar; bring to boil. Reduce heat to medium; simmer for 18 to 20 minutes or until thickened slightly.
- Divide among 6 serving bowls. Top with red pepper, red onion and cilantro. Sprinkle cheese over top. Serve with lime wedges.
Chef's Tip:Any leftover chili can be reheated and served in soft buns with Tex-Mex cheese slices for a delicious Sloppy Joe sandwich.
Serve with a dollop of sour cream.